Marinated Vegetables with Molded Almond Cream created by: Almond Board of California
description:
Cream Cheese Dip & Vegetables
servings 8
ingredients 1 package (8 oz.) cream cheese, at room temperature
1 can (10 1/2 oz.) chicken broth
1 envelope plain gelatin
1/2 cup water
3/4 cup slivered almonds, roasted
1/4 cup minced parsley
1 Tbs. lemon juice
Marinated vegetables:
 Sliced beets
 Dill green beans
    Sliced carrots
Artichoke hearts (optional)
 Mushroom caps
preparation Beat cheese until softened and no lumps remain; gradually beat in undiluted chicken broth. Soften gelatin in water in small saucepan; stir over low heat until dissolved, then stir into cheese mixture. Spread out almonds in shallow pan and place in 400-degree oven for 5 minutes or until golden. Stir hot almonds into cheese mixture (they will sizzle); add lemon juice and parsley. Chill until mixture begins to thicken. Stir; turn into 2 1/2 to 3-cup mold. Chill until set. Buy canned or bottled marinated vegetables or marinate fresh or canned vegetables in Italian dressing livened with additional vinegar.  Un-mold almond cream dressing into center of platter; arrange drained vegetables around it.